DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS
DalSpace at Dalhousie University
View Archive Info| Field | Value | |
| Title |
DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS
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| Creator |
Srinivassane, Sadish
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| Subject |
omega-3 fatty acid, chicken frankfurters, EPA, DHA, lipid oxidation
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| Description |
Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6% were evaluated. Four replicate batches of frankfurters were produced for texture profile analysis and TBARS for assessment of lipid oxidation over four weeks of refrigerated storage. Gas chromatograph analysis indicated that omega-3 fatty acid levels increased (p
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| Date |
2011-01-31T19:04:29Z
2011-01-31T19:04:29Z 2011-01-31 2011-01-10 |
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| Identifier |
http://hdl.handle.net/10222/13204
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| Language |
en
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